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MRS RORER'S 

HOME 

CANDY MAKING 



By Mrs S T Rorer 

AUTHOR OF MRS RORER'S COOK BOOK 
CANNING AND PRESERVING 
HOT WEATHER DISHES ETC 




PHILADELPHIA 

ARNOLD AND COMPANY 

LIBRARY STREET 



HOME CANDY MAKING 



Whoe'er it was that first invented sweets 

Was surely clever and deserves our praise; 

A book I'll write on these delicious meats, 

And to prepare them, tell the many ways." 

— Joseph Whit I on 



Home Candy Making 




MRS ST RORER 

AUTHOR OF MRS RORER'S COOK BOOK CANNING AND PRESERVING 

HOT WEATHER DISHES ETC 

PRINCIPAL OF PHILADELPHIA COOKING SCHOOL 

EDITOR OF TABLE TALK 



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PHILADELPHIA 

ARNOLD AND COMPANY 

420 LIBRARY STREET 



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Copyright 1889 by Mrs S T Rorer 
All Rights Reserved 



MADE BY 

GEORGE H BUCHANAN AND COMPANY 

420 LIBRARY STREET 420 



LIBRARY OF CONGRESS - BINDING RECORD 

TX791.R78 3-18-81 

Call No. Date 



Author 
Title 



Specs. 



Vol. Copy No. of vols 

Date Block & Item D1Q3 " 81 M£ 



Rebind 



- 



7-56 (rev V72 



CONTENTS 

Preface 

Rules for Candy Making . . 7 

Sugar Boiling ... 9 

The Tools Required . . .11 

Colorings . • • I2 

Flavorings . . . . l S 

Fondant . . . • J 8 

Cream Confections . . .21 

Mixed Confections ... 29 

Fresh Fruits with Cream Jackets • 36 

Nuts and Fruits Glaces . . 3 8 

Nougat, etc. . . . -44 

Caramels .... 49 

Sugar Drops . . . 5 1 

Taffy and Molasses Candies . 53 

Additional Recipes . . .61 

Index ..... 7 2 



PREFACE 



This little book is the result of careful practice in 
teaching beginners how to make attractive, wholesome, 
and palatable varieties of home-made candies. As a 
rule, these are made from uncooked sugar and white of 
egg, and, while they may be palatable to some persons, 
to the connoisseur they are coarse and heavy. 

The aim has been to meet the wants of the masses, 
who, from various causes, cannot obtain the best con- 
fections, and must eat the sugary "French Mixtures," 
or deny themselves the pleasure of an occasional sugar 
plum. 

The excellency of the recipes consists in their 
simplicity and faithfulness to minutiae. Homely repeti- 
tion makes them more valuable to those who are totally 
ignorant of the vagaries of sugar. 

Practice is everything. If you fail at first, try again. 
A few of these failures will teach you more than all the 
directions I can possibly put on paper. 

SARAH T. RORER 

1602 Chestnut Street, Philadelphia 



RULES FOR CANDY MAKING 



Never stir the syrup after the sugar is dissolved. 

Never allow the crystals to remain on the sides of 
the saucepan, but wipe them carefully away with a damp 
sponge. 

Do not shake or move the saucepan while the syrup 
is boiling, or it may granulate. 

Stir fondant constantly while melting, or it will 
become a clear syrup. 

Never melt fondant by placing the saucepan imme- 
diately on the stove, but prevent danger of scorching by 
placing it in a basin of hot water. 

Never waste the odds and ends left over, but work 
them up into tiny oddities. 

Make fondant one day. Make it into candy the 
next. 

Have everything in readiness before beginning. 

Buy English walnuts already shelled, thus avoiding 
waste in cracking. 

Buy almond paste already prepared. 

(7) 



8 HOME CANDY MAKING 

If the sugar grains, reboil, and use it for old-fash- 
ioned cream candy, or plain sugar taffy. 

Use only the best granulated sugar for boiling, and 
confectioners' XXX for kneading. 

If melted fondant is too thick, add water most cau- 
tiously, a few drops at a time. A half-teaspoonful too 
much will render it valueless for dipping candies, but it 
may be used for marrons glaces, or for dipping fresh 
fruits. 

Use all flavorings as concentrated as possible. 

Procure the necessary utensils before beginning, as 
the whole set mentioned will not cost over three dollars. 

If your fondant grains, you have boiled it too long. 
Add water and boil again. 

If it is soft, with a greasy gray cast, you have 
beaten it before it was sufficiently cool. 

While stirring the melting fondant, be very careful 
not to splash the water into it. 

To cool candy, place it in a dry, cool place — not a 
refrigerator. 

To keep candy, use air-tight boxes. 



SUGAR BOILING 



As sugar is the basis of candies, it is very necessary that 
the manipulator should carefully study and observe the 
different grades and qualities of sugar, the changes which 
take place under different circumstances, and its general 
behavior when mixed with other articles during the pro- 
cess of manufacture. As the ways of sugar are "dark 
and mysterious," I feel myself incompetent to put the 
bright side outward. 

The confectioner's art is ranked among the first of 
the graceful accomplishments»that belong to domestic 
economy. The tempting dainties manufactured by our 
first-class confectioners may be as daintily made by an 
amateur, but it requires time, patience, and much prac- 
ticing. The greatest trouble with most candy making 
is an attempt to make those varieties which require the 
touch and skill of a professional, consequently the work, 
on comparison, is unsightly. 

The variety of candy called French cream, made 
from white of eggs and XXX confectioners' su^ar may 

(9) 



10 HOME CANDY MAKING 

be pleasant for home manufacture or for church fairs and 
special entertainments, but is by no means equal to that 
made from cooked sugar. 

The mere following of recipes in candy making will 
not always insure success, as much judgment must be 
used. 

The knowing how to boil the sugar is the principal 
point to which we will direct attention. There are seven 
essential points or degrees to be studied. 

First. The small thread ; this is known by the 
syrup spinning a thread when drawn between the thumb 
and finger. The syrup then goes to the pearl, the blow, 
the feather, the soft ball, the crack, and then the cara- 
mel. When it reaches the pearl, the sugar has an oily 
consistency and a large string may be drawn from the 
thumb to the finger the entire distance that can be 
opened. The blow degree can be ascertained by dip- 
ping a small skimmer into the syrup and then blowing 
through the holes ; small bubbles or air bladders will be 
seen on the other side if the syrup has attained this 
degree. If, after the same trial, you give the skimmer a 
sudden jerk as to throw the syrup from you, and it spins 
in long fine strings, the feather degree has been reached ; 
at this stage the sugar is greatly inclined to grain and great 
care must be taken not to give it undue motion if you 
are going to use it for glaced fruit or nuts, but if it is for 
French cream candy it must be taken at once from the 
fire. This tendency to crystallization is due to evapora- 



HOME CANDY MAKING 11 

tion of the water ; there not being sufficient to hold the 
sugar in solution, it naturally returns to its former state; 
and for cream candy, unless the stirring is done rapidly, 
the minute crystals will not be thoroughly separated. 
The ball degree is next, and is ascertained by rolling a 
portion of the syrup between the thumb and finger in 
ice water. If a soft ball is formed it has reached the 
proper degree for mint cream drops. After this comes 
quickly the crack; now the syrup forms a clear and 
brittle candy that will not stick to the teeth. The 
caramel quickly follows the crack degree ; at this stage 
the syrup loses its clearness and assumes a beautiful 
straw color. Take the vessel quickly from the fire and 
dip the bottom in a pail of cold water or it will speedily 
advance to a dark brown hue, and will then be useless. 

THE TOOLS REQUIRED 
A granite saucepan, with a side handle, holding one 
quart, will be necessary for sugar boiling. Two small 
saucepans, holding one pint each, are convenient for 
melting fondant ; teacups, however, will answer. One 
or two pairs of candy tongs and a half-dozen candy dip- 
pers. Three small wooden paddles and a six-inch steel 
spatula. If you can afford it, a marble slab is a con- 
venience ; a large meat plate, however, will answer the 
purpose. An inch and a half paste brush, a twenty-five 
cent alcohol stove, a sponge, and a few large sheets of 
paper will complete the list. 



COLORINGS 



The colorings of commerce are as a rule to be avoided ; 
use only those prepared at home. The variety and 
beauty of the candy will depend largely on the amount 
of taste displayed in mixing or blending the colors. 
Caramel with a drop of saffron produces the most 
intense orange, and by adding more or less of each and 
every coloring, the greatest variety is obtainable. 

For Pink. Use a few drops of prepared cochineal. 

For Yellow. Use the grated yellow rind of a deep- 
colored orange ; it must then be worked to a pulp. 
Saffron is sometimes used, but is rather objection- 
able on account of its flavor. 

For Amber or Light Broun. Use a few drops of 
caramel. 

For Green. Use a sufficient quantity of spinach juice 
to give the desired color. 

For Carmine. Use prepared cochineal. 



HOME CANDY MAKING 13 

PREPARED COCHINEAL 

i ounce powdered cochineal 
y 2 pint of soft water 

5 grains of bi-carbonate of soda 

2 drachms of powdered alum 

2 drachms of cream of tartar 
Boil the cochineal, water and soda together until 
reduced one-half; then add the alum and cream of tar- 
tar, and boil ten minutes longer. Strain through two 
thicknesses of cheese cloth and bottle for use. 

SAFFRON 

i ounce English-hay saffron 

i pint of water 
Put the saffron in the water, and boil until reduced one- 
half. Strain and bottle for use. 

All tints, from lemon to deep orange and bright 
yellow, are obtainable from the quantities of saffron 
used. 

CARAMEL 

y^ pint of sugar ^ pint of water 

Put the sugar in the granite kettle and stir it constantly, 
with a wooden paddle, until it melts and begins to 
smoke and burn, then add quickly the water, stir and 
boil until reduced to a thickish syrup, the consistence of 
molasses. Bottle for use. This will keep a year. 



14 HOME CANDY MAKING 

GREEN 

Wash two quarts of young spinach, then drain, pick the 
leaves from the stems, and pound them to a pulp, now 
wring them through a strong, coarse muslin, then add a 
little water to the pulp, rub, and squeeze it again. Put 
this juice in a little saucepan over the fire, and cook it 
till it curdles or separates, then take it off and strain 
through a fine sieve. The residue left is the green 
coloring ; press it through the sieve on a dinner plate, 
and stand it in the air to dry, until it forms a thick 
paste. Now rub with it an equal quantity of pulverized 
sugar, when smooth, put it in a large-mouthed bottle 
for use. 

The darkest and the lightest greens are obtainable 
by using more or less of the coloring. It may be used 
fresh, without the sugar. 



FLAVORINGS 



The choice of flavors is also of great importance, and 
demands great care in both selection and preparation. 
As fondant is so easily liquefied, all flavorings must be 
as concentrated as possible. For vanilla, use the bean, 
the powdered vanilla, or vanilla sugar. For chocolate, 
nothing equals Blooker's Dutch Cocoa. Where choco- 
late flavoring is used, a little vanilla should always be 
added. Where almond paste is used, a few drops of the 
extract of bitter almond should be added. This simply 
intensifies the flavoring. Noyau may also be used with 
almond or pistachio paste or fondant. Curacoa is the 
proper accompaniment to orange, but the juice of the 
orange may always be used in its place. 



COFFEE FLAVORING 

2 ounces ground Mocha coffee i gill boiling water 
Have the coffee finely ground ; put two thicknesses of 

cheese cloth over the top of a china cup, pushing it 

(15) 



16 HOME CANDY MAKING 

down that it may form a sort of bag, into this put the 
coffee and pour over it the boiling water. As soon as 
it drips through, pour it again over the coffee, this time 
squeezing gently. A few drops of this will flavor a half- 
pint of fondant. 

CITRONELLE 

i lemon 6 whole cloves 

i orange y? pound sugar 

y nutmeg j4 pint water 

This flavoring is appropriate for all kinds of yellow 
candies. 

Grate the yellow rind of the lemon and orange, 
rub them on a china plate until reduced to a pulp, then 
add the nutmeg, grated, and mix again, add these and 
the cloves to the water, boil slowly for about two 
minutes, then strain, add this water to the sugar, stir 
over the fire until the sugar is dissolved, and then 
quickly boil until it forms a thin syrup. Bottle for use. 

LAUREL FLAVORING 

7 good-sized bay leaves 2 tablespoon fuls sugar 
yi nutmeg 1 gill water 

4 cloves 1 gill alcohol 

Break the bay leaves, put them in a china bowl with 
cloves and nutmeg, grated. Two sweet violets may be 
added, if obtainable. Add to these the water, cover 
the cup, stand it in a basin of hot water over the fire, 



HOME CAND Y MAKING 17 

for fifteen minutes, then strain, add the sugar, and when 
it is dissolved, and the mixture cold, add the alcohol. 
Bottle for use. 

This flavoring should be used for light pink or white 
candies. 

TEA FLAVORING 

2 teaspoonfuls orange Pekoe 
i teaspoonful Ceylon tea 

i*4 gills boiling water 
Put the tea in a china bowl or teapot, and pour over it 
the water, which should be freshly boiled, cover the 
bowl, and stand it in a warm place for ten minutes, 
then strain through two thicknesses of cheese cloth, and 
it is ready for use. 

NEVADA FLAVORING 

i gill alcohol 3 drops oil of rose 

3 drops oil of peppermint 

Mix the ingredients in a bottle, shake well, cork, and it 
is ready for use. 

A teaspoonful will flavor a pound of sugar. 



FONDANT 



This fondant will form the foundation of two-thirds of 
your candies. In one condition it will form the centres; 
in another the coverings. Always secure the best granu- 
lated sugar for boiling, and a small quantity of confec- 
tioners' XXX sugar for kneading purposes. 

When large quantities of candies are to be made, 
it is wise to prepare the desired quantity of fondant 
before beginning to make up the candies, but no matter 
how many pounds of fondant will be required, only one 
pound of sugar should be boiled at one time. 

Now, to begin, put one pound of sugar in your 

granite saucepan, add about a gill and a half of boiling 

water, and stir with a wooden paddle until the sugar is 

dissolved — not an instant longer. It is impossible for 

the syrup to burn until the water has evaporated, and 

even then stirring would not prevent the burning, but 

the slightest motion given will cause it to grain, and 

become sugary. Even the crystals from the condensed 
(18) 



HOME CAND Y MAKING 19 

steam that form around the sides of the saucepan, will, 
if allowed to fall in, cause granulation. To avoid this, 
have a small sponge moistened in cold water, and fre- 
quently and carefully wipe them away. A word of 
caution here . while wiping away these crystals be very 
careful not to touch the tips of your fingers to the boil- 
ing syrup, as it will cause a serious and deep burn. 
When the syrup has boiled about six minutes, have 
ready a bowl of ice-water, hold your two forefingers in 
the water until they are very cold, then plunge them 
quickly into the boiling syrup, and immediately back 
into the cold water. This is easily done, and there is 
not the slightest danger of burning the fingers, providing 
the water is very cold, and you thrust them quickly into 
the sugar. When you take your fingers from the cold 
water, you " must not stand on your order of going, 
but go at once." A fork, however, may be used for 
this testing, but is very unsatisfactory. 

Continue this trying until a very soft ball can be 
formed. This trying must be done frequently and care- 
fully, without stirring the syrup, as it passes from one 
degree to another with great rapidity. As soon as the 
soft ball is formed, pour the syrup out on a lightly- 
greased large meat plate. The saucepan can now be 
partly filled with boiling water, covered, and placed on 
the stove to boil. In a moment the sugar will be 
thoroughly loosened, and the saucepan can be easily 
washed. 



20 HOME CANDY MAKING 

Caution. In pouring the syrup from the sauce- 
pan, do so as carefully as possible, and do not scrape 
out that which is inclined to stick to the pan. Take 
care that the meat plate is not jolted or moved while the 
candy is cooling, or the syrup will granulate. 

As soon as the syrup is cold enough to bear your 
finger in it, stir it rapidly and constantly with a 
wooden paddle until a thick, white, creamy mass is 
formed, or until it begins to crumble ; then take your 
hands and knead it like bread dough, and you will soon 
have a soft, smooth mass. Now put this in a bowl, and 
cover it closely with a piece of damp cheese cloth. 

If your fondant hardens too quickly, or is hard and 
lumpy when you begin to knead it, you have boiled it a 
trifle too long. 

If, on the other hand, it remains soft and rather 
liquid, it has not been boiled quite long enough, but 
will answer perfectly well for dipping purposes. 

Now, if you have mastered this sugar boiling, one- 
half the battle is won, and you may boil as many lots as 
required, finishing up each one before beginning 
another. 

'Tis wise, I think, if large quantities of candies 
are to be made, to prepare the fondant on the day pre- 
ceding the candy making. 

Avoid candy making on damp days, as the sugar 
absorbs the moisture from the atmosphere, and will not 
harden. 



HOME CANDY MAKING 21 

If your candy grains, put it aside to boil over for 
common sugar taffy. 

Now that you have learned all the preliminary steps 
we will proceed to candy making. 



CREAM CHOCOLATES 

i teaspoonful of vanilla sugar y 2 pound fondant 
y 2 pound unsweetened chocolate or cocoa 
Work the vanilla sugar into the fondant, then form this 
into small round balls the size of a marble or it may be 
made into tiny pyramids. Stand these on waxed or 
oiled paper in a cool, dry place for three or four hours. 
When ready to dip them, put the unsweetened chocolate 
into one of your small saucepans, stand this in another 
containing boiling water, and when the chocolate is 
melted add an equal quantity of melted fondant. To 
melt fondant place it in a teacup, stand this in a basin 
of boiling water and stir constantly until it is the con- 
sistence of thick cream. If when the chocolate and 
fondant are mixed together they are too thick for a 
smooth covering, add a teaspoonful of vanilla and a 
little hot water, a drop at a time, until you have the 
desired thickness. Remember that the water must 
be added drop by drop, as a fondant too thin is 
entirely useless. Bring this mixture to the table, hot 
water, saucepan and all. Brush your candy dipper with 
melted butter or oil and with the left hand drop into this 



22 HOME CANDY MAKING 

chocolate fondant one of the balls or pyramids, take it 
out with the dipper, scrape it gently against the side of 
the pan to get rid of the superfluous covering, and turn 
it carefully onto the same paper from which it was taken. 
This dipping must be done quickly as the fondant is 
hot and will melt the balls. If the fondant should cool 
during this dipping operation put it back, saucepan and 
all, on the fire and stir it until again liquid, and dip as 
before. 

A little practice will enable one to dip and drop 
these neatly, leaving the little twist or curl on top, the 
same as those purchased from first-class confectioners. 

If a dark glossy covering is desired, simply melt the 
rough chocolate such as bakers use, add to it sufficient 
sugar to sweeten, and flavor with vanilla extract. This 
chocolate can, in large cities, be obtained from candy 
makers for twenty-five cents per pound. 



HAZEL NUT CREAMS 

Work the desired quantity of fondant until soft and 
creamy, add to each half-pound five drops of bitter 
almond and work again. Have your hazel nuts shelled 
and slightly oven dried. Take a small quantity of the 
fondant, place a nut in it and roll in the hand until a 
perfectly round ball is formed. There must be just 
sufficient fondant to nicely cover the nut. Place this 
on oiled paper, and so continue until you have the 



HOME CAND Y MAKING 23 

desired quantity. Stand them in cool, dry place for 
several hours or over night. 

For Dipping. Take a piece of fondant the size 
of a large egg, put it in a tiny saucepan or teacup, 
stand it in a basin of boiling water and stir continually 
until it melts, then add a few drops of cochineal to 
make it a pale peach color, then four or five drops of 
bitter almond flavoring, and a few drops of water if 
necessary to thin it ; remove this to the table and dip 
the hazel nut balls the same as you did the Cream 
Chocolates. 



CHOCOLATE-CREAM HAZEL NUTS 

For these, add a tablespoonful of grated chocolate to 
each half-cup of fondant, knead and work well, adding 
a few drops of vanilla or a little vanilla powder, using 
confectioners' XXX sugar, to prevent sticking. Cover 
the hazel nuts with this chocolate fondant, place them 
on oiled paper, and stand aside the same as in preceding 
recipe. Dip them in melted fondant flavored with 
vanilla. Remember, fondant must be stirred continually 
while melting, or it will not be creamy. 



CREAM ALMONDS 

Proceed precisely the same as for Creamed Hazel Nuts, 
using Jordan almonds instead of hazel nuts. 



24 HOME CANDY MAKING 

CREAM NUT ROLLS. 

Chop rather fine some blanched almonds, and, if you have 
them, a few pistachio nuts, say three dozen almonds and 
one dozen pistachio nuts ; mix the two together. Take 
a piece of fondant the size of an egg, knead it until 
smooth and soft, and add to it a tablespoonful of almond 
paste. This can be purchased in small cans from Park & 
Tilford, New York, or Finley Acker & Co., Philadelphia. 
Work and knead until thoroughly blended, and then 
add gradually the chopped nuts. When all are nicely 
mixed, form into small rolls, a little larger than a lead 
pencil, and about an inch long, place on oiled paper, 
and stand aside to harden. When hard, dip in melted 
orange fondant made as follows: — Grate the yellow rind 
of one orange, and rub it on a plate until reduced to a 
pulp. Take a half-cup of fondant, knead it on the plate 
with the orange rind, until well mixed, put it in a cup 
or small saucepan, stand it in a basin of boiling water, 
and stir until melted, add a few drops of orange juice 
to make it the desired thinness, and it is ready to use. 



ENGLISH WALNUT CREAMS 

Work a half-pound of fondant until creamy, add, a little 
at a time, a tea spoonful of vanilla, knead, using suffi- 
cient confectioners' sugar to prevent sticking. Have 
ready a pound of English walnuts, shelled and divided 
into halves. Take a piece of the fondant about the 



HOME CAND Y MAKING 25 

size of a marble, roll it in the hand, and place it 
between two halves of walnut, press them together, and 
pat down the edges to give them a finished look. Stand 
them on a platter or dish to harden. 



CREAM DATES 

Remove the stones from the dates, without entirely 
separating them. Take a tiny piece of vanilla fondant, 
the same as preceding recipe, form it into a little roll, 
place it in the space from which the seed was taken, 
press the halves together so that only a small quantity 
of the candy can be seen, roll the dates in granulated 
sugar, and place them on dishes to harden. 

CREAM CHERRIES 

Conserved or French candied cherries may be prepared 
precisely the same as Cream Dates. 

COCOANUT CREAMS 

Work two tablespoonfuls of desiccated cocoanut into 
three tablespoonfuls of fondant, add a few drops of 
vanilla extract, using sufficient confectioners' sugar to 
prevent sticking. Make this into small balls, the size of 
a hazel nut, place on oiled paper for two or three hours 
to harden, and, if you wish a variety, dip part in melted 
fondant flavored with vanilla, and those remaining in 



26 HOME CANDY MAKING 

melted fondant flavored with rose and colored pink 
with a few drops of cochineal. Some may also be 
dipped in orange fondant, thus giving you three varieties 
at one making. 

PLUM CREAMS 
Take four canned plums, remove the skins and 
stones, then rub them with sufficient confectioners' 
sugar to make a paste, adding a quarter-teaspoonful of 
cream of tartar. Make this into tiny balls the size of 
a marble, place them on oiled paper, and stand aside 
over night. Next morning dip them in melted fondant 
flavored with a teaspoonful of maraschino. 



FIG CREAMS 
Make precisely the same as Plum Creams, using figs 
instead of plums. 

COFFEE BALLS 

Mix one tablespoonful of almond paste and one table- 
spoonful of fondant together, then form into tiny balls 
or pyramids. Stand them away to harden ; when hard, 
dip in melted fondant flavored with Coffee Flavoring. 
(See Coffee Flavoring.) 

TEA BALLS 

Make precisely the same as Coffee Balls, using Tea 
Flavoring instead of Coffee. (See Tea Flavoring.) 



HOME CANDY MAKING 27 

CREAMED CONFECTIONS 
This class is without limit if one has any inventiveness ; 
one variety seems to suggest another. Small pieces of 
citron may be cut into neat shapes and dipped in orange 
fondant ; nuts of all kinds may be dried and dipped 
into melted fondants suitably flavored. Conserved 
fruits may be dipped in the same manner; for instance, 
the tiny French conserved greengages may be dipped in 
a thin orange fondant and placed in the tiny paper 
cases ; and so one may continue, at the same time using 
up the odds and ends left from general candy making. 

BRANDIED CHERRIES 
Cover French candied or conserved cherries with 
brandy, and soak them over night. In the morning 
drain them on a sieve. Put a half-cup of fondant into 
a cup or tiny, saucepan, stir it until creamy, add a few 
drops of the brandy, remove it to the table, hot water, 
saucepan and all. Have ready a few sheets of oiled 
paper, drop the cherries in, one at a time, with the left 
hand, take them out with a candy dipper in the right, 
place them on the oiled paper to harden. They may 
also be placed in the tiny paper cases. 

ORANGE CREAM CHERRIES 

Proceed precisely the same as for Brandy Cherries, 
soaking them in orange juice instead of brandy, and 
dipping them in melted fondant flavored with orange. 



28 HOME CANDY MAKING 

CREAM PINEAPPLE 

Pare the pineapple and cut it into slices a half-inch 
thick. Now cut these slices into blocks and dry on old 
napkins or towels. Divide a pound of fondant into 
three or four portions, putting each in a cup ; add 
to one a few drops of rose water and a few drops of 
cochineal to color it pink ; to another a little vanilla 
extract or powder, orange to another, apd maraschino 
to the fourth. Stand these, one at a time, in a basin of 
boiling water, and stir until the fondant is creamy, 
then dip the squares of pineapple, a few in each, and 
place on oiled paper to dry and harden. 



CREAM WALNUTS 

Crack English walnuts very carefully, removing the 
shells and leaving the kernels as perfect as possible. 
Put a half-pound of fondant in a small saucepan, stand 
it in a basin of boiling water, add a teaspoonful of 
vanilla extract or a half-teaspoonful of the powder, stir 
until creamy, take from the fire, put a walnut on a 
greased candy dipper, dip it down into the fondant, lift 
it carefully, place it on oiled paper to harden, and so 
continue until all are finished. 

All kinds of fondant flavorings and colorings may 
be used for walnuts. Chocolate is especially nice. 



HOME CANDY MAKING 29 

CREAMED ALMONDS 

Shell, blanch, and dry, slightly browning the almonds, 
and then proceed precisely the same as for Creamed 
Walnuts. 

MIXED CONFECTIONS 

PLUM PUDDINGS 

Chop together an ounce of citron, six good-sized raisins, 
stoned, a tablespoonful of currants, washed and dried, 
and one fig. Mix with these a piece of fondant the size 
of an egg, roll into balls a little larger than a hazel nut, 
and place them on oiled paper to harden. When hard, 
take another piece of fondant, add a half-teaspoonful 
of vanilla powder, and work until creamy. Take a 
small piece in your hand, flatten it, place in centre a 
plum pudding, cover over it the fondant, and roll it 
gently in the palm of the hand until you have a perfectly 
smooth round white ball. Stand back on the paper to 
harden. If you use liquor, a few drops of brandy may 
be added to the fruit, and a teaspoonful may be used 
in the fondant instead of the vanilla. 

PISTACHIO ROLLS 

Chop four dozen pistachio nuts very fine. Mix two table- 
spoonfuls of almond paste and two tablespoonfuls of 
fondant together, adding two drops of bitter almond 



30 HOME CAN'DY MAKING 

flavoring and sufficient spinach coloring to make the 
candy a pale green. If this makes the paste too soft to 
handle well, knead in a little confectioners' sugar. 
Make this paste into balls, pyramids and tiny rolls. 
Melt a tablespoonful of fondant (on a saucer) without 
stirring, roll the candies quickly in this, then in the 
chopped pistachio nuts, and place on oiled paper to dry. 

COCOANUT ROLLS 

Flavor a half-pound of fondant with a half-teaspoonful 
of vanilla extract, or, if you have it, a teaspoonful of 
maraschino, work into this two tablespoonfuls of desic- 
cated cocoanut. Make this into small balls, tiny pyra- 
mids and rolls. Put a tablespoonful of fondant in a 
saucer, melt it without stirring, roll the candies in this, 
then in some of the dry cocoanut, and place on oiled 
paper to harden. Part of the fondant may be colored 
pink and flavored with rose, or part may be colored 
green and flavored with almond. In this way you have 
a greater variety from the same materials. 

SPICED CREAM BALLS 
Put a piece of fondant the size of an egg in a dinner plate, 
flatten it and place in the centre a half-teaspoonful of 
ground cinnamon, an eighth of ground cloves, a grating 
of nutmeg, and a tablespoonful of Blooker's cocoa. Work 
and knead until thoroughly mixed, adding a teaspoon- 



HOME CAfiDY MAKING 31 

ful of vanilla extract. When well mixed and perfectly 
smooth make into a long roll about a half-inch in 
diameter, and with a sharp knife cut into lozenges. 
Place on oiled paper to harden. 



NEAPOLITAN CREAM BLOCKS 

Take a pound of fondant, work it well until rather soft 
and creamy, then separate it into thirds. Leave one 
part white and flavor with vanilla, to another add the 
grated rind of one orange, and to the third sufficient 
grated chocolate or cocoa to make it brown. Now 
work the white portion until smooth. Sprinkle the 
board with confectioners' sugar, put on it the white 
portion and roll into a square cake about a half-inch 
thick. Now take the chocolate portion, and after work- 
ing it thoroughly, roll it out in the same way and lay it 
upon the white cream. Mix the orange, roll it and lay 
it upon the chocolate cream. Now with the rolling-pin 
roll gently once or twice to thoroughly press all together, 
trim the edges and cut the creams into squares or dia- 
monds as you prefer. 

COCOANUT BARS 

Work a pound of fondant until creamy and add suffi- 
cient freshly grated cocoanut to make it quite soft; then 
knead in confectioners' sugar until you can form the 
mass into a cake about an inch thick, two inches wide, 



32 HOME CAND Y MAKING 

and four inches long, trim the edges and cut into two 
long strips. Roll each strip carefully in waxed paper. 

MARSH MALLOWS 

Cover two ounces of fine white powdered gum arabic 
with four ounces or eight tablespoonfuls of water ; 
soak one hour, then heat gradually over boiling water 
until the gum is dissolved. Strain through a cheese 
cloth into a farina boiler, add seven ounces of powdered 
sugar, and stir over the fire until white and stiff. This 
will take at least forty-five or fifty minutes. Then take 
it from the fire and beat rapidly for two minutes, add 
a teaspoonful of vanilla. Dust a square, tin pan with 
corn-starch, pour in the mixture and stand away to" cool. 
When cold cut into squares, roll each square lightly in 
corn -starch, and put away in tin boxes. 

NEAPOLITAN NOUGAT 

Make Marsh Mallow Paste according to the preceding 
recipe, and when white and thick take it from the fire 
add the well-beaten white of one egg, and a teaspoon- 
ful of vanilla ; mix, add a half-pound of blanched 
almonds and about six bitter almonds cut into small 
pieces. Mix carefully and pour into a square box that 
has been dusted with corn-starch. When cold, cut into 
long bars, wrap each bar in a piece of waxed paper, 
and keep tightly closed in a box. 

This will keep about three or four days. 



HOME CAND Y MAKING 33 

NUT BARS 

Make Marsh Mallow Paste as directed. Chop six hazel 
nuts, one dozen blanched and brown almonds, one or 
two bitter almonds and about a half-dozen pistachio nuts. 
Add the well-beaten white of one egg to the mixture in 
the farina boiler, then the nuts, mix well, and turn into 
a square mould that has been very lightly oiled. Stand 
away until cold and firm, then cut into long bars, wrap 
each in waxed paper, and keep in air-tight boxes. 

Orange-flower water should be used as flavoring. 

CHOCOLATE CREAM BONBONS 

Soak two ounces of the finest powdered gum arabic in 
one gill of boiling water, then strain it through a piece 
of cheese cloth, add a teaspoon ful of vanilla, and then 
stir in as much confectioners' XXX sugar as the gum 
water will absorb. Work and knead until a smooth, 
elastic mass is formed. Put four ounces of sweet choco- 
late with a tablespoonful of water over the tea kettle to 
melt. Beat the whites of two eggs until a little frothy, 
then add gradually, beating all the while, sufficient XXX 
sugar to make a rather soft icing, then stir into it the 
chocolate. Now form the first mixture into tiny balls, 
and place them on sheets of oiled paper. Now dip each 
one of these little balls in the chocolate icing, and 
replace on the paper to dry. 

These bonbons may be made in endless varieties, 
by changing the flavorings of both mixtures. 



34 HOME CANDY MAKING 

COFFEE CREAM BONBONS 

Soak the gum arabic in a gill of boiling water as before 
and strain it, then work in sufficient confectioners' XXX 
sugar to make an elastic paste. Make an icing as in 
preceding recipe, and add sufficient coffee flavoring to 
color and flavor nicely. Make the first paste into tiny- 
pyramids, dip them in the coffee icing, and stand on 
oiled paper to harden. 

MARASCHINO CREAM BONBONS 

Make precisely the same as Chocolate Cream Bonbons, 
using just a speck of dissolved tartaric acid in the gum 
arabic mixture, and a teaspoonful of maraschino in the 
icing instead of coffee. 

ROSOLIO BONBONS 

Make a gum arabic paste precisely the same as for 
Chocolate Cream Bonbons; after it has been beaten 
and is quite stiff, add a few drops of cochineal to make 
it a light pink, and flavor it with a half-teaspoonful of 
rose water ; then add the well-beaten white of one egg, 
and turn the mixture in a shallow, slightly-oiled tin pan. 
Stand aside until cool, then cut into small blocks. Melt 
a half-cup of fondant, flavor it with a few drops of 
orange-flower water, drop, with the left hand, one block 
at a time into the melted fondant, dip them out carefully 
with a candy dipper, and place on oiled paper to harden. 



HOME CAND Y MAKING 35 

This fondant may also be flavored with chocolate or 
with orange-flower water, and colored yellow with the 
rind of the orange, or may be colored green with spinach 
coloring, and flavored with a few drops of bitter 
almond. 

Other very pretty bonbons may be made from this 
gum arabic paste ; a little ingenuity and inventiveness 
enables one to make the greatest variety of candy from a 
small amount of materials. Carefully read the rules on 
page. 

LICORICE JUJUBES 

Soak one pound of picked white gum arabic in a pint 
of tepid water. When the gum is thoroughly dissolved, 
strain it through a piece of cheese cloth into a granite 
saucepan. Soak, also, two ounces of the best Spanish 
licorice in a gill of hot water. Add to the gum water 
in the saucepan fourteen ounces of confectioners' sugar, 
and stir over a moderate fire while it boils until the bub- 
bles seem tough, and the mixture spins a thread from 
the tine of a fork. Now add the dissolved licorice and 
continue boiling until the mixture toughens when 
dropped into hot water. Have ready a shallow, square 
tin pan, well oiled, pour in the mixture, and stand it in 
a warm place to dry ; the stove or range rack is a very 
good place. When it is sufficiently dry to be elastic to 
the touch, remove it from the heat and stand it in a cold 
place. When cold, turn the sheet from the pan, and, 



36 HOME CANDY MAKING 

with a pair of old scissors, cut it first into strips and 
then into blocks. 



FRESH FRUITS WITH CREAM JACKETS 

This method of candying fresh fruit is quite new, and 
one of the most attractive ways of serving it for 
breakfast or as a dessert. It is easily done, is handsome, 
but will only keep for a short time. Grapes, currants 
and cherries, however, keep longer than the soft-skinned 
fruits. Small paper cases can be purchased for a trifle, 
in which the fruits may be placed immediately after dip- 
ping. These add greatly to their appearance, and pre- 
vent the softer fruits from melting so quickly. 

CREAMED STRAWBERRIES 

Select three or four dozen nice, firm, ripe strawberries. 
The stems, which should be at least one inch long, must 
be left on the berries. Now put into a small saucepan 
about a half-cupful of fondant. A soft fondant, too 
soft for the body or centres of candy, will answer for 
covering fruit perfectly well ; in fact better than fondant 
that is over hard. Stir the fondant continually while it 
is melting, add a quarter-teaspoonful of vanilla, have 
ready the little paper cases, then take the strawberry by 
the stem, pinching up the little green hull, dip the berry 
down into the fondant, covering it all over, hold it for 



HOME CANDY MAKING 37 

an instant, stand it in the little case, and spread the hull 
back in its place. If the strawberry comes out well 
covered and perfectly white, the fondant is all right, but 
if the pink shows through the covering, the fondant is 
too thin, and the strawberry will need a second dipping. 
So continue until all the strawberries are dipped. 

Cherries, grapes, blackberries, raspberries and bar- 
berries may all be dipped in the same manner, and if 
paper cases are not at hand, may be dried on oiled 
paper. 

Raspberries may be creamed in bunches, but each 
berry must be dipped separately. 

The fondant may also be colored and flavored to 
suit one's taste, remembering of course the fruit, flavor- 
ing, and coloring should blend. 



CREAMED ORANGES 

Peel the oranges, and separate the carpels, removing 
every particle of the white skin without breaking the 
fibrous skin covering each carpel. Stand these in a warm 
place to slightly dry. Color a half-cup of fondant with 
the rind of one orange, then melt, and add sufficient 
orange juice to make the fondant the proper consistency. 
Drop the carpel in, lift it carefully with candy dipper, 
scraping against the side of the cup to remove the sur- 
plus fondant. Place quickly and carefully on oiled 
paper or in paper cases. 



NUTS AND FRUITS GLACES 



The preceding recipes have been entirely devoted to 
cream candy making, but this new field we are about 
to enter is decidedly the harder to conquer. 

ORANGES GLACES 

Peel three oranges very carefully, removing every parti- 
cle of white skin, separate them carefully into carpels, 
stand them, rounding side down, on tin plates, and 
stand in a warm place until the skin on the outside is 
nicely dried. Put one pound of granulated sugar in a 
saucepan, add a half-pint of water, stir over the fire 
until the sugar is dissolved, then do not stir again or 
shake the saucepan, as the slightest motion will some- 
times cause granulation. Have near at hand, a bowl of 
cold water, with a small piece of ice in it, and a small, 
soft sponge. Wring the sponge from the cold water, 
and wipe the crystals and steam from the inside of the 
saucepan, being very careful not to get the ends of the 
fingers in the hot syrup. As soon as the bubbles on the 

surface of the syrup begin to look tough, it is time to 
(38) 



HOME CANDY MAKING 39 

begin the trying. Hold your two forefingers in this 
basin of ice-water, then quickly dip them into the boil- 
ing syrup, and plunge them back immediately into the 
cold water. This sounds rather daring, but is exceed- 
ingly simple after one has tried it. If the sugar comes 
off the fingers easily, and is stiff and brittle, watch 
carefully, as in a moment it will turn straw color. Two 
tablespoonfuls of vinegar should be added just before the 
first trial. The very moment you see the syrup begin to 
turn, lift it from the fire, and stand it on the table, in a 
basin of hot water. Take the orange carpels at the very 
tip, holding them between the thumb and finger, dip 
them quietly, one at a time, down into the syrup, and 
place them on oiled or waxed paper. 

A small wooden tooth-pick may be inserted in the 
end of each carpel, before they are placed to dry, this, 
however, is rather dangerous, as it frequently starts the 
juice running, and such pieces are useless, as the sugar 
will not stick where the skin is the slightest broken. 
This tooth-pick, of course, enables one to dip the pieces 
with greater ease. 

Oranges glaces will not keep nicely over ten or 
twelve hours, and should never be made when the 
atmosphere is filled with moisture. 



MANDARINS GLACES 

Proceed precisely the same as for Oranges Glaces. 



40 HOME CANDY MAKING 

GRAPES GLACES 

Cut Malaga or Tokay grapes from the bunches, leaving 
as long stems as possible, dust them with a camel's hair 
brush and see that they are perfectly free from moisture, 
then dip carefully, holding them by the stems. If too 
much motion is used in dipping, the syrup is liable to 
granulate. If it becomes too cold it may be reheated 
twice, but after that it is only fit to use for common 
candies. 

CHERRIES GLACES 

Select large, perfectly round cherries, morellos, ox 
hearts, and black Tartarians or eagles make a pretty 
variety. Dip the same as grapes, and if two are left on 
stems fastened together, they may be hung over a line 
to dry. 

Cherries are exceedingly easy to dip on account of 
their long stems. 



CHESTNUTS GLACES 

Take three dozen perfectly sound chestnuts, make a slit 
in the skin with a knife, put them in a baking-pan, over 
a very moderate fire, do not let them brown, and be 
careful that they do not pop. When nearly done take 
them from the fire, peel, and pick off all the brown skin, 
and, when cool, insert a small wooden tooth-pick into 
each chestnut and stand aside until icy cold. Prepare 



HOME CANDY MAKING 41 

the syrup the same as for oranges. Dip the chestnuts 
in, drain carefully, and stick the end of the tooth-pick 
in the meshes of an ordinary flour sieve. Stand in a 
warm place to dry. 

WALNUTS GLACES 

Crack English walnuts carefully and separate the kernels 
into halves. Grease square tin pans lightly with oil or 
melted butter, and get ready two or three candy dippers, 
which should also be greased. Now prepare the syrup ; 
have it on the table in a pan of hot water. Drop the 
split walnuts in with the left hand, and with a candy 
dipper in the right hand lift them out, and drop them 
on the greased tins. One piece at a time only must go 
into the syrup, and great care must be taken not to stir 
the syrup as you take them out. This syrup like the 
other, may be heated over twice, after that it will not 
soften. 

For this kind of work a small alcohol stove is inval- 
uable, as it saves running backwards and forwards to the 
large stove, and keeps the syrup at an even temperature 
from the beginning to the end of the dipping. 

ALMONDS GLACES 

Almonds must be blanched and thoroughly dried in a 
cool oven. They may be very slightly browned, and 
then cooled before dipping. Proceed precisely the same 
as for Walnuts Glaces. 



42 HOME CANDY MAKING 

HAZEL NUTS GLACES 

Shell the hazel nuts, shake them in a sieve to get rid of 
any loose pieces of skin, and dip according to the pre- 
ceding recipes. 

PEANUTS GLACES 

Proceed precisely the same as for Almonds Glaces. 

MARRONS GLACES 

For these, select large French or Spanish chestnuts, free 
from decay or blemish. Shell, put them into boiling 
water for ten minutes, then carefully remove the brown 
skin ; throw them for a moment into cold water, drain, 
cover with boiling water, and simmer very gently, until 
tender, not soft. Drain, and place on an inverted sieve 
a few moments. Put one pound of granulated sugar 
and a half-pint of water into a perfectly clean saucepan, 
stir until the sugar is dissolved, boil one minute, skim, 
add the chestnuts, and simmer gently, until they have 
rather a clear appearance, then take them out, one by 
one, with a fork, place them on an inverted sieve, and 
stand in a warm place over night. Next day, put a 
pound of granulated sugar and a half-pint of water into 
a porcelain saucepan, stir until the sugar is dissolved ; 
then, with a sponge, wipe down the sides of the saucepan, 
and continue boiling until the syrup spins a heavy thread 
from the tine of a fork, add a teaspoonful of lemon 
juice ; take the saucepan from the fire, and, when the 



HOME CANDY MAKING 43 

syrup is cool, beat until the mixture is greasy, or looks 
like soft lard. Now put it in a clean saucepan, stand 
the saucepan in a basin of hot water, and stir over the 
fire until it melts. It should have a grayish color and 
be rather thin. If it is white, add a few drops of hot 
water to thin it. Take it from the fire, add a teaspoon- 
ful of vanilla, and dip the chestnuts into this, giving 
them as thin a coat as possible. Place on greased papers 
to dry. Each chestnut may be mounted on a small 
wooden tooth-pick, which should be carefully withdrawn 
when cold. 

It is frequently quite impossible to procure the 
fresh French or Spanish chestnuts, but they can be 
purchased preserved in bottles, all ready for drying. 



NOUGAT, Etc. 



FRENCH NOUGAT 

Throw a pound of sweet almonds into a saucepan of 
boiling water, let them stand over the fire for about two 
minutes, then throw them into a colander, and skin 
each one. When cold, cut them into four or five pieces, 
lengthwise. Put a pound of granulated sugar, with two 
tablespoon fuls of water, into a granite saucepan, and 
stir continually with a wooden spoon over the fire. The 
sugar at first will become moist, and form into little 
grains, about the size of rice, then it will change into 
smaller particles, and so on, until it is melted. The 
moment that it is well melted, put in the almonds, which 
should have been dried, without browning, in the oven ; 
stir for a moment, take from the fire, and pour into a 
square, greased pan. Stand in a cool, dry place to 
harden. 

CANDIED VIOLETS 

Select the desired quantity of perfect, sweet violets, 
spread them on an inverted sieve, and stand in the air 

(44) 



HOME CAND Y MAKING 45 

until slightly dried, but not crisp. Make a syrup from 
a half-pound of granulated sugar and a half-pint of 
water, boil until it spins a thread ; then take each violet 
by the stem, dip it down into the hot syrup, put back on 
the inverted sieve, which should be slightly oiled, and 
stand aside for several hours. If the violets then look 
preserved and clear, they will not require a second dip- 
ping, but if they look dry, as though part of the leaves 
were not saturated with the syrup, dip them all a second 
time. Then melt a half-cup of fondant, add two drops 
of essence of violet, and sufficent water, drop at a time, 
to give the fondant a thin, grayish color, then dip the 
violets into this, one at a time, dust with sifted crystal- 
lized or granulated sugar, and place on oiled paper to 
harden. 

CANDIED ROSE LEAVES 

Proceed precisely the same as for Candied Violets, using 
a fine wire to lift the leaves in and out the syrup ; the 
fondant must be flavored with three drops of the essence 
of rose, and colored with two drops of cochineal. 

PLAIN NOUGAT 

Grease square, shallow tin pans with either olive oil or 
butter. Mix a pound of blanched almonds, a pound of 
English walnuts, shelled, and a quart of peanuts, 
shelled ; a pound of Brazilian nuts may be cut into slices 
and also added. Put two pounds of granulated sugar and 



46 HOME CANDY MAKING 

a half-pint of water in a porcelain-lined saucepan, stir 
until the sugar is dissolved, no longer ; then boil until 
it slightly changes color, the same as for Oranges Glaces. 
The moment it changes color take it quickly from the 
fire, sprinkle the nuts in the pans to depth of about 
half an inch, pour over the hot syrup until they 
are thorougly covered. It must be evenly distributed 
over them. Stand this in a cool, dry place. When 
half cold, mark off into bars with a sharp knife, slightly 
oiled. When cold, bend the tins backward, and by 
giving a gentle tap on the bottom, the candy will be 
easily removed. 

ALMOND ROCK 

Blanch six ounces of Jordan almonds and put them in the 
oven until a very light brown. Put one pound of granu- 
lated sugar and a half-pint of water in a granite saucepan, 
stir until the sugar is dissolved, then boil for a few min- 
utes, until the bubbles on the surface seem tough. Have 
ready a basin containing ice-water, also a piece of ice 
in it. Wring the sponge from this and wipe down the 
side of the saucepan. Now try with the fingers as pre- 
viously directed. If the syrup forms a soft ball, 
add a half-teaspoonful of acetic acid, and continue boil- 
ing until it reaches the caramel degree ; that is, it 
slightly changes color. Add six drops of cochineal, a 
tablespoonful of maraschino mixed with five drops of 
bitter almond flavoring. Throw the dry almonds into 



HOME CAND V MAKING 47 

this, and pour out quickly into an oiled, square tin pan. 
Cut a lemon in half, and with the flat side press the 
candy evenly over the pan. When partly cold, mark 
into small squares, cutting but half way through. These 
squares can be easily separated when the candy is per- 
fectly cold. 

This candy, if properly made, is delicious. The 
only difficulty a novice might have in preparing, would 
be the mixing of the almonds with the sugar. This, if 
if not done carefully, produces granulation. 

FRUIT CARAMEL ROCK 

Grease two square, shallow tin pans. Cut a quarter 
cocoanut into long thin strips. Shred a quarter-pound 
of citron, and the same quantity of candied orange 
peel. Cut into thin slices a half-dozen figs. Add a 
quarter-pound of large raisins, mix the whole together, 
and spread over the greased pans to the depth of about 
a half-inch. Now proceed precisely the same as for 
Plain Nougat, marking it out into bars when the mix- 
ture is perfectly cold. 

BARLEY STICKS 

Put a pound of granulated sugar into the granite sauce- 
pan, add a gill of water, stir until the sugar is dissolved, 
then with a sponge wipe the crystals from the sides of 
the saucepan, then boil for a moment, then add a half- 
teaspoonful of acetic acid and continue boiling to the 



48 HOME CANDY MAKING 

"crack ' ' degree. This can be ascertained by dipping the 
fingers into cold water, then into the syrup, and then 
back into the cold water. If that sticking to the fin- 
gers is crisp and very brittle, it is finished. Pour it out 
carefully, without scraping the saucepan, onto an oiled, 
large meat platter or marble slab. As the sugar cools 
and spreads, and becomes slightly stiff, lift it into a 
heap with a knife. Wait a moment until cool enough 
to handle, then cut off a small portion the size of 
a hickory nut, roll it out on a greased plate until it 
forms a round stick about three or four inches long, 
then quickly twist to represent a cord, and, with the 
scissors, cut into pieces about two inches long, and so 
continue until the whole is finished. This work must 
be done quickly, or the last of the candy will be too 
hard to work nicely. The hands should also be slightly 
oiled. 

CARAMEL ALMONDS 

Shell a pound of almonds but do not blanch them. Put 
a pound of sugar in a granite saucepan and treat the 
same as for French Nougat. When the sugar is melted 
and slightly browned, move it to one side of the fire, 
and have near at hand two or three greased pie or jelly 
tins. Drop the almonds in quickly with the left hand, 
dip them out quickly with the candy dipper in the right, 
and place them on the greased tins to harden. The sugar 
must be about the color of a light molasses. 



CARAMELS 



CHOCOLATE CARAMELS 

Put into a granite saucepan a quarter-pound of grated 
unsweetened chocolate, four ounces of butter, one 
pound of brown sugar, a gill of molasses, a gill of 
cream, and a teaspoonful of vanilla powder ; stir the 
whole over a slow fire until thoroughly mixed, and then 
boil slowly until it cracks when dropped into ice-water. 
Turn into greased, shallow pans to the depth of half an 
inch and stand aside to cool. When nearly cold, grease 
a sharp knife with olive oil and mark the caramels into 
squares, cutting part way through. When cold and 
hard break the caramels apart and wrap each in waxed 
paper. 

COFFEE CARAMELS 

Put one cup of molasses and one cup of brown sugar 
into a granite saucepan, and stir over a moderate fire 
until the sugar is dissolved, then boil slowly until it 
forms a soft ball when tried in cold water, then add two 

(49) 



50 HOME CANDY MAKING 

ounces of butter and three tablespoonfuls of coffee 
flavoring and continue boiling until the candy is hard 
and brittle when tried in ice-water ; finish precisely the 
same as Chocolate Caramels. 

VANILLA CARAMELS 

Beat four ounces of butter to a cream, adding gradually 
a half-pint of brown sugar, then stir in a half-pint of 
New Orleans molasses, and a half- pint of cream, add a 
teaspoonful of powdered vanilla, turn the whole into a 
granite saucepan, and proceed precisely the same as for 
Chocolate Caramels. 

NUT CARAMELS 

Make Chocolate Caramel, and when the mixture has 
reached the "crack ' ' degree, add a half-pound of almonds 
and a half-pound of English walnuts, chopped rather 
fine and mixed. Finish as directed. 



SUGAR DROPS 



These drops should be made from the finest quality of 
granulated sugar. It should be sifted in a hair sieve to 
rid it of any sugar dust it may contain. Powdered sugar 
or fine confectioners' sugar should never be used for the 
drops, as they destroy their brilliancy and cause them to 
stick to the oiled paper. 

PEPPERMINT DROPS 

Put three and a half ounces of sugar and a tablespoonful 

of water in a small granite saucepan, add three drops of 

essence of peppermint. Stand the saucepan over the 

fire, and, when the mixture begins to melt, stir with a 

small wooden paddle for two minutes, then take it from 

the fire. Have ready large sheets of oiled fool's-cap 

paper. Take the saucepan in the left hand, and your 

candy dipper in the right. Pour the candy in drops 

about the size of large peas, in close rows on the oiled 

paper, using the handle of the candy dipper to cut off, 

as it were, each one from the saucepan. When the drops 

(51) 



52 HOME CANDY MAKING 

are firm and cold, dip a paste brush in warm water and 
lightly brush the under side of the paper, then with a 
limber knife remove the drops, and place them on a 
sieve in a warm place to dry. Keep in air-tight boxes. 

ROSE DROPS 

Make precisely the same as Peppermint Drops, using three 
drops of prepared cochineal and four drops of essence 
of rose, instead of the peppermint. 

LEMON DROPS 

Proceed precisely the same as for Peppermint Drops, 
using a half-teaspoonful of acetic acid instead of the 
peppermint. 

GINGER DROPS 
Proceed precisely the same as for Peppermint Drops, 
using a teaspoonful of powdered Jamaica ginger instead 
of the peppermint. 

APPLE DROPS 

Pare and core two tart apples, cut them into thin slices, 
put them into a saucepan with a gill of cider, and stew 
until reduced to a thick paste, then press through a 
fine sieve. Take a half-pound of this pulp, and add a 
half-teaspoonful of acetic acid, and a half-pound of the 
sifted sugar. Bring this to boiling point, stirring con- 
tinuously. Try it in ice-water, and, as soon as it hardens, 
drop it the same as Peppermint Drops. 



TAFFY AND MOLASSES 
CANDIES 



PLAIN SUGAR TAFFY 

y? pint water y^ teaspoonful lemon juice 

3 ounces butter 2 teaspoonfuls of vanilla 

\y 2 pounds sugar (confectioners' A) 

Put the water and sugar into a granite saucepan and stir 

over the fire until the sugar is dissolved ; then, with a 

sponge, wipe down the sides of the pan to remove the 

crystals, then boil, trying frequently, until it reaches 

the "ball degree." This can be ascertained by rolling 

a portion between the thumb and finger, in ice-water. 

As soon as it can be formed into a ball, add the butter 

and lemon juice, and continue boiling, without stirring, 

until it is brittle and hard when dropped in water, and 

will not stick to the teeth. Then add the vanilla, and 

turn into greased, shallow pans to cool. Do not scrape 

the saucepan, or your taffy will be granulated. When 

partly cold, mark into small squares with a sharp, 

greased knife. 

(53) 



54 HOME CANDY MAKING 

PLAIN MOLASSES TAFFY 

Put a quart of New Orleans molasses in a large sauce- 
pan ; allow plenty of room for boiling. Boil thirty 
minutes, stirring constantly to prevent overflow. If 
you find it coming quickly to the top of the saucepan it 
is better to lift it for a moment. After it has been boil- 
ing for thirty minutes, add a half-teaspoonful of bi-car- 
bonate of soda, and continue boiling and trying in cold 
water until it is brittle, and will not stick to the teeth. 
Add a tablespoonful of lemon juice, and turn into 
greased, shallow pans to cool. When partly cold, mark 
into squares, or it may be pulled until a light yellow, 
and it is then " yellow jack." 

In pulling candy, see that the hands are well oiled, 
and that you have a good, strong hook securely fastened 
in the window frame. When the candy is sufficiently 
cool to handle, take it in your hands, throw it over the 
hook, and pull towards you. When you find it is 
likely to break from the hook, throw it over again, and 
so continue until it is finished. A word of caution : 
grasp the candy firmly in your hands, make the candy 
move, and not the hands, or before it is half done the 
palms of your hands will be full of blisters. 

This "yellow jack" may be twisted into thick 
sticks ; it may be braided, or it may be pulled out in 
long, rope-like pieces, and cut with an old pair of scissors 
into little drops. 



HOME CAND Y MAKING 55 

EVERTON TAFFY 

Put three ounces of butter into a bowl of ice-water. 
Wash the hands with warm water and soap, rinse but do 
not wipe them. This prevents the butter from sticking 
to the hands. Now work the butter under the water until 
it is rather elastic, then shake the water off, put the 
butter in a granite saucepan and when melted add a 
pound of brown sugar, and boil over a good fire until it 
reaches the "crack" degree. That is, when it hardens 
in cold water and will not stick to the teeth. Begin to 
try after it has boiled ten minutes. When done, turn 
into greased pans and stand away to cool. When partly 
cold, mark into squares with a greased knife. When 
cold, break the squares apart and wrap each in waxed 
paper. 



HOARHOUND TAFFY 

Put a half-ounce of dried hoarhound leaves into one 
gill of boiling water, cover and stand aside for one hour, 
then strain and squeeze through a cheese cloth. Put 
the extract thus obtained and one pound of brown 
sugar in a granite saucepan, add, if necessary, two or 
three tablespoon fuls of water, stir until the sugar is 
disolved, add a tablespoonful of lemon juice or vinegar, 
and boil without stirring until brittle when dropped in 
cold water. Pour into greased, square pans, and, when 
partly cold, mark with a greased knife into tiny squares. 



56 HOME CANDY MAKING 

ALMOND TAFFY LOZENGES 

Shell one pound of almonds, blanch them, put them in 
the oven until dry and very slightly brown, then chop 
them rather fine. Wash four ounces of butter as 
directed in Everton Taffy, put it in a granite sauce- 
pan and when melted add a pound of brown sugar. 
Boil over a good fire until it is brittle when dropped 
in cold water. From this moment watch it most 
carefully and continue boiling until you observe a 
slight scorched odor, then take it instantly from the fire, 
add the almonds and turn the mixture into greased 
shallow pans to cool. When partly cold, mark into 
squares with a greased knife, or they are much prettier 
if stamped into round or oblong lozenges. A small, 
sharp, tin cutter will answer for this purpose. 

Peanuts may be used in the place of almonds. 



COCOANUT MOLASSES BARS 

Cut half a small cocoanut into very fine shavings ; 
you should have about a pint of these shavings. Spread 
these shavings on tin dishes, and stand in a warm place 
for one or two hours. Make the taffy precisely the same 
as Everton Taffy, adding to the sugar and butter, when 
you first put it over the fire, one tablespoonful of glycer- 
ine. As soon as it reaches the "crack" degree, add 
the cocoanut and turn it on greased pans to cool. When 
cool, mark it into bars. 



HOME CANDY MAKING 57 

This candy, if properly made, should be a little soft. 
If upon first trial you find it too hard, it has been boiled 
just a little too long. 

BUTTER SCOTCH 

Put a half-pound of brown sugar, a gill of water, and a 
tablespoonful of vinegar on to boil ; boil ten minutes, 
add two ounces of butter, and continue boiling until 
brittle when dropped in cold water. Turn into greased 
pans, and, when cold, break into irregular pieces. 

WALNUT MOLASSES CANDY 

Make precisely the same as Plain Molasses Taffy. When 
it reaches the "crack" degree, add as many walnut 
kernels as you can possibly stir in. Pour into greased 
pans and with the flat side of a half lemon press it down 
evenly. When partly cold, cut into bars. 

PEANUT MOLASSES CANDY 

Peanut Molasses Candy is made precisely the same as 
Walnut Molasses Candy, substituting peanuts for walnuts. 

COUGH DROPS 

Take two ounces of slippery elm bark, and break it into 
small pieces, put it in a bowl, add two ounces of flaxseed, 
and pour over a half-pint of water, cover, and stand 
aside for one hour, stirring occasionally, then strain 
through a fine sieve. Put one and a half pounds of 



58 HOME CANDY MAKING 

brown sugar into a granite saucepan, add this mucilag- 
inous water, stir over the fire until the sugar is dissolved, 
then boil for five minutes, add two tablespoon fuls of 
lemon juice, and boil until brittle when dropped in 
cold water. Pour in greased, square tin pans, and, 
when partly cold, cut into square lozenges. 

MOLASSES CREAM DROPS 

Knead a half-cup of fondant until soft and creamy, 
then work into it a dozen almonds that have been 
chopped rather fine ; then make the Plain Molasses 
Taffy, pull it until soft and light, divide it into halves, 
roll one-half out into a cake about a half-inch thick ; 
then roll out the fondant, place it on top, then cover 
this with the remainder of the taffy rolled as before, 
thus having a layer of fondant between two layers of 
molasses taffy. Press the layers firmly together, and cut 
into strips a half-inch wide ; then cut the strips into 
small drops, with a pair of scissors. 

These, if properly made, form one of the most 
delicious of home-made candies. 

If the taffy hardens too quickly, a tablespoonful of 
glycerine may be added to it, while boiling. 

OLD-FASHIONED CREAM CANDY 

i tablespoonful gum arabic water 
i pound granulated sugar 
j4 teaspoon ful cream of tartar 
i cup water 



HOME CAND Y MAKING 59 

Put all the ingredients into a granite saucepan, and 
stew over the fire until the sugar is dissolved — no 
longer ; then with the sponge wipe down the sides of 
the saucepan, then boil until it hardens when dropped 
into cold water. It must be hard but not brittle. Then 
pour carefully on a large greased platter or marble slab. 
When cool enough to handle, pour over it a teaspoon ful 
of the Nevada Flavoring, roll the candy up, and pull 
continuously, the same as Molasses Taffy, until the candy 
is perfectly white. It may then be braided into large 
sticks, or may be drawn out into rope-like pieces, and 
cut with the scissors into lozenges. Then put it in an air- 
tight box, and stand aside for two hours, and it is ready 
for use. 

ROSE CREAM CANDY 

Make precisely the same as Old-Fashioned Cream 
Candy, adding a teaspoonful of the essence of rose, 
and a few drops of cochineal to color it pink. 

ORANGE CREAM CANDY 

Make precisely the same as Old-Fashioned Cream 
Candy, using the grated yellow rind of one orange, and 
a teaspoonful of the extract of orange, instead of the 
Nevada Flavoring. 



GO HOME CAND Y MAKING 

UNCOOKED CREAM CANDY 

Put the white of one egg, and an equal quantity of 
gum arabic water, into a bowl; beat until thoroughly 
mixed ; add the flavoring and then, gradually, about one 
and a quarter pounds of confectioners' XXX sugar. 
The paste must be stiff and elastic. More or a little less 
sugar may be required, according to the size of the egg. 
This cream may be used for any or all of the varie- 
ties of candy given under "Fondant." In fact, it takes 
the place of fondant as a foundation, but cannot be 
melted to use as a covering. 



HOME CANDY MAKING 61 



62 HOME CAND Y MAKING 



HOME CANDY MAKING 63 



64 HOME CANDY MAKING 



HOME CAND Y MAKING 67 



$8 HOME CANDY MAKING 



HOME CAND Y MAKING 69 



70 HOME CANDY MAKING 



HOME CANDY MAKING 71 



INDEX 



Almonds Glaces 


41 


Candy, To Keep 


8 


Almond Rock 


46 


Pulling 


51 


Taffy Lozenges 


56 


Making, Rules for 


7 


Almonds, Caramel 


48 


Caramel 


13 


Cream 


23 


Almonds 


48 


Creamed 


29 


Caramels 


49 


Amber for Coloring 


12 


Chocolate 


49 


Apple Drops 


52 


Coffee 


49 






Nut 


50 


Balls, Coffee 


26 


Vanilla 


50 


Spiced Cream 


30 


Cherries, Brandied 


27 


Tea 


26 


Cream 


25 


Barley Sticks 


47 


Orange Cream 


27 


Bars, Cocoanut 


31 


Glaces 


40 


Nut 


33 


Chestnuts Glac6s 


40 


Blocks, Neapolitan Cream 


31 


Chocolate Caramels 


49 


Bonbons, Chocolate Cream 


33 


Cream Bon Bons 


33 


Coffee Cream 


31 


Cream Hazel Nuts 


23 


Maraschino Cream 


34 


Creams 


21 


Rosilio 


31 


Citronelle Flavoring 


16 


Brandied Cherries 


27 


Cochineal, Prepared 


13 


Butter Scotch 


57 


Cocoanut Bars 


31 






Molasses Bars 


56 


Candied Rose Leaves 


45 


Creams 


25 


Violets 


44 


Rolls 


30 


Candy, Old-Fashioned Cream 


58 


Con lections, Creamed 


27 


Orange Cream 


59 


Mixed 


29 


Rose Cream 


59 


Coffee Balls 


26 


Uncooked Cream 


60 


Cream Bon Bons 


34 


Molasses 


54 


Caramels 


49 


Peanut Molasses 


57 


Flavoring 


15 


Walnut Molasses 


57 


Coloring, Carmine for 


12 


(72) 











INDEX 


73 


Coloring, Green 


14 


Ginger Drops 


52 


Rose 


12 


Glaces Almonds 


41 


Saffron 


13 


Cherries 


40 


Colorings 


12 


Chestnuts 


40 


Cough Drops 


57 


Grapes 


40 


Cream Almonds 


23 


Mandarins 


39 


Cherries 


25 


Hazel Nuts 


42 


Chocolates 


21 


Oranges 


38 


Dates 


25 


Peanuts 


42 


Hazel Nuts 


22 


Walnuts 


41 


Pineapple 


28 


Glaces, Nuts and Fruits 


38 


Walnuts 


28 


Grapes Glaces 


40 


Nut Rolls 


21 


Green, For Coloring 


12 


Cream Candy, Old-Fashioned 


5S 
59 
59 


Hazel Nut Creams 


22 


Orange 


Hazel Nuts, Chocolate Cream 


23 


Rose 


Hazel Nuts Glaces 


42 


Creamed Confections 
Almonds 


27 
29 


Hoarhound Taffy 


55 


Oranges 


37 


Jujubes, Licorice 


35 


Strawberries 


36 






Creams, Cocoanut 


25 


Laurel Flavoring 


16 


Fig 


26 


Lemon Drops 


52 


Plum 


26 


Licorice Jujubes 


35 


English Walnut 


2-1 


Lozenges, Almond Taffy 


56 






Mandarins Glaces 


39 


Dates, Cream 


25 


Maraschino Cream Bon Bons 


34 


Drops, Apple 


52 


Marrons Glaces 


42 


Cough 


57 


Marsh Mallows 


32 


Ginger 


52 


Mixed Confections 


29 


Lemon 


52 


Molasses Bars, Cocoanut 


56 


Molasses Cream 


58 


Cream Drops 


58 


Peppermint 


51 


Plain Taffy 


54 


Rose 


52 


Candy 


54 


I 

Everton Taffy 




Candy, Peanut 


57 


55 


Candy, Walnut 


57 


Fig Cream 


26 


Neapolitan Cream Blocks 


31 


Fondant, To Make 


18 


Nougat 


32 


Flavoring, Citronelle 


16 


Nevada Flavoring 


17 


Coffee 


15 


Nougat 


44 


Laurel 


16 


French 


44 


Nevada 


17 


Neapolitan 


32 


Tea 


17 


Plain 


45 


Flavorings 


15 


Nut Bars 


33 


French Nougat 


41 


Caramels 


50 


Fresh Fruits with Cream Jackets 36 


Rolls, Cream 


24 


Fruit Caramel 


47 


Nuts and Fruits Glaces 


38 



74 


INDEX 




Orange Cream Cherries 


27 


Saffron 


13 


Oranges, Creamed 


37 


Spiced Cream Balls 


30 


Glaces 


38 


Sticks, Barley 


47 






Strawberries, Creamed 


3(3 


Peanut Molasses Candy 


57 


Sugar Boiling 


9 


Glaces 


42 


Graining 


8 


Peppermint Drops 


51 


Drops 


51 


Pineapple Cream 
Pink, For Coloring 
Pistachio Rolls 


28 

12 
29 


Taffy Candy 
Everton 


53 

55 


Plum Creams 
Plum Puddings 
Puddings, Plum 
Pulling Candy- 


20 

20 
54 


Hoarhound 
Plain Molasses 
Plain Sugar 
Tea Balls 

Flavoring 


53 
54 

53 

26 
17 






Tools, The Required 


11 


Rock Almond 


46 






Fruit Caramel 


47 


Vanilla Caramels 


50 


Rolls, Cocoanut 


30 


Violets, Candied 


44 


Pistachio 


29 






Rose Drops 

Rose Leaves, Candied 


52 

45 


Walnut Molasses Candy 


57 


Walnuts, Cream 


28 






Glaces 


41 


Rosolio Bonbons 


34 






Rules for Candy Making 


7 


Yellow, For Coloring 


12 



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